Crab Rangoon Dip

This dip is a deconstructed crab rangoon! Cream cheese, imitation crab meat (use real crab meat if you’re feeling fancy), green onions, mozzarella, and Thai sweet chili sauce make this crowd-pleasing dip that’s served with home fried wonton chips

Ingredients

• 8 oz cream cheese, room temperature

• 8 oz imitation crab meat

• 6 oz package of wonton wrappers

• 1 cup mozzarella cheese, shredded

• ¼ cup mayonnaise

• ¼ cup sour cream

• ¼ cup Thai sweet chili sauce

• 1 Tbsp sriracha

• 3 green onions, sliced, white and green separated

• 1 tsp fish sauce

• 1 tsp lemon juice

• ½ tsp powdered sugar

• ½ tsp onion powder

• Salt, to taste

• Neutral frying oil

• Cilantro, for garnish

Directions

1. Preheat oven to 350 degrees

2. In a large bowl, combine the cream cheese, mayo, sour cream, fish sauce, lemon juice, and sriracha. Add the powdered sugar, onion powder, green onions (reserving enough of the green parts for garnish), and half of the mozzarella.

3. Once combined, add the imitation crab meat (chop it up first if the leg style). Use a spatula to fold everything together so you don’t break up the crab meat too much. Taste and adjust for salt and pepper.

4. Add the mixture to a 1-quart baking dish. Bake until the dip is bubbling, about 20 minutes. Add the remaining cheese and bake an additional 5 minutes, or until the cheese is melted.

5. While the dip is in the oven, heat frying oil in a heavy bottomed pot to 350 degrees.

6. Slice the wonton wrappers in half.

7. When the oil is hot, add the chips in the frying oil in batches (this may take 6-7 batches). Fry until golden and crispy, about 30 seconds. Remove chips from the oil onto a paper towel lined plate. Salt the chips immediately.

8. Top the dip with the Thai sweet chili sauce. Bake an additional 5-10 minutes or until glossy. Spread evenly over the top. Garnish with green onions and cilantro and enjoy with the wonton chips!